Research and research-related activities have taken up most of Dr. Amy Proulx’s professional career. Currently the program co-ordinator for Culinary Innovation and Food Technology Academic Program at Niagara College, and Technical Research Leader for the Food & Beverage Innovation Centre (FBIC). Proulx is a food scientist by training, and passionate about food all around. She holds undergraduate and master’s degrees in food science from the University of Guelph, and a PhD in food science and human nutrition from Iowa State University.
Proulx brings previous experience working as a visiting research scientist with the United States Department of Agriculture in Ames, Iowa, as well as several years as a research fellow with Agriculture and Agri-Food Canada, at the Guelph Food Research Centre, and the Canadian Food Inspection Agency, where she helped companies interpret science in a way that helped them produce clean, high-quality product.
Recent work with the FBIC team includes developing a recipe for a high-quality non-alcoholic lager, in partnership with MADD (Mothers Against Drunk Driving) Virgin Drinks, and the creation of a flavourful botanical beverage with Niagara Essential Oils and Blends (neob).